RECIPE CROCKPOT CORN, HAM, and POTATO SCALLOP

6 cups baking potatoes, peeled and cut into 1" cubes
1 1/2 cups cooked ham, cubed
1 15oz can whole kernel corn, drained
1/4 cup green bell pepper, chopped
2 tsp. instant minced onion
1 10oz can condensed cheddar cheese soup
1/2 cup skim milk
2 Tbsp. flour

Combine potatoes, ham, corn, pepper, and onion in a Crockpot. In a
small bowl, mix the cheese soup, milk, and flour. Beat with a whisk until
smooth. Pour soup mixture over the potato mixture in the Crockpot. Stir
gently to mix. Cover and cook on Low for 7-9 hours or until potatoes are
tender.

6 servings, 6 POINTS each

Notes: The 1-inch chunks of potato work well because they don't get too
soft during the long cooking time. Leftover cooked roast beef or turkey
can be used in place of the ham. "~"